Barley Okonomiyaki Flour (Fluffy Okonomiyaki Mix), 10.58 oz
Filling, fluffy, juicy, and flavorful—everyone loves okonomiyaki (a Japanese savory pancake). On top of your own additions, the batter itself contains ingredients like grated Japanese yam and dashi broth for a fluffy texture and umami boost. Okonomiyaki flour is made by blending these ingredients in the best ratio for making okonomiyaki. But Maeda’s Barley Okonomiyaki Flour is tastier and healthier when compared to the traditional wheat-based okonomiyaki flour. It is made with barley flour, well-known as a super food. Barley flour contains three times more dietary fiber than wheat flour, and is also a rich source of beta glucan, a type of dietary fiber that moderates rising blood glucose levels. The flour mix also features umami from kombu as well as dried fish, including mackerel, sardine, bonito, and horse mackerel. You can use this tasty and healthy flour for making fritters as well.
The best thing about okonomiyaki pancakes is that you can add whatever you wish to the batter or as toppings. To make the fluffiest okonomiyaki by using Maeda’s Barley Okonomiyaki Flour, follow the steps below (ingredients yields 2 pancakes): First, mix 100 g (3½ oz.) Maeda’s Barley Okonomiyaki Flour and 150 cc (5 fl. oz.) water thoroughly, and then add two eggs, 250 g (½ lb.) shredded cabbage, and your favorite toppings such as squid, shrimp or scallions to the batter and stir. Pour the batter onto a heated pan and cook for 3 minutes. Place thin slices of pork belly on top, flip the pancake, then cover it with a lid, and cook it for another 4-5 minutes. Flip it again and cook for 2 minutes more without the cover to brown it nicely. You can also use Barley Okonomiyaki Flour to make takoyaki (ball-shaped pancakes stuffed with octopus), Korean style scallion pancakes, and fritters.
Barley, Corn Starch, Sugar, Yam, Salt, Fish Powder (Mackerel, Sardine, Bonito, Horse Mackerel), Seaweed, Baking Powder.